Make soft, fluffy garlic naan at home. This easy recipe is perfect for your next curry night.
Author:maddie-thompson
Prep Time:20 min
Cook Time:15 min
Total Time:1 hour 35 min
Yield:4 servings 1x
Category:Side Dish
Method:Stovetop
Cuisine:Indian
Diet:Vegetarian
Ingredients
Scale
1 teaspoon active dry yeast
1 teaspoon granulated sugar
1/2 cup warm water (105-115°F)
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/4 cup plain yogurt
1 tablespoon vegetable oil, plus more for greasing
2 cloves garlic, minced
2 tablespoons fresh cilantro, chopped
2 tablespoons butter, melted
Instructions
In a small bowl, combine yeast, sugar, and warm water. Let stand for 5-10 minutes until foamy.
In a large bowl, whisk together flour and salt.
Add the yeast mixture, yogurt, and 1 tablespoon of oil to the flour mixture. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Lightly grease a clean bowl with oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and divide it into 4 equal portions.
On a lightly floured surface, roll each portion into an oval shape, about 1/4 inch thick.
In a small bowl, combine minced garlic and chopped cilantro.
Heat a cast-iron skillet or griddle over medium-high heat.
Place one naan onto the hot skillet. Cook for 1-2 minutes until bubbles form on the surface.
Flip the naan and cook for another 1-2 minutes.
Brush the cooked side with melted butter and sprinkle with garlic-cilantro mixture.
Flip again and brush the other side with butter and garlic-cilantro. Cook for 30 seconds more.
Remove from skillet and repeat with remaining dough.
Notes
For a richer flavor, you can add a pinch of baking soda to the dough.
If you don’t have yogurt, you can substitute with milk or water.